Prep 20 mins
Cook 45 mins
This is a Michigan recipe from the Wharfside Restaurant in Charlevoix. It can be served hot or cold, depending on the season. It is well worth the "fuss" of making, and the whole house smells wonderful while it is cooking. Makes an elegant brunch dish, or a special appetizer for a gourmet dinner. Don't forget the cinnamon toast! :o)
- 1 cup carrot (diced)
- 1⁄2 cup celery (diced)
- 1⁄2 cup onion (diced)
- 2 quarts water
- 3⁄4 cup apple juice
- 3⁄4 cup cherry juice
- 2 tablespoons brown sugar
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ginger
- 1⁄8 teaspoon nutmeg
- 1⁄2 cup Red Delicious apple (diced, skin on)
- 1⁄2 cup golden delicious apple (diced, skin on)
- 1⁄2 cup peach (diced, skin on)
- 1⁄2 cup pear (diced, skin on)
- 1⁄4 cup blueberries (diced)
- 1 1⁄2 tablespoons cornstarch
- Place carrots, celery, onion and water in large pot (not aluminum) and bring to a boil.
- Simmer for 20 minutes.
- Strain, discarding vegetables and leaving only the stock.
- Add juices, brown sugar, lemon juice, salt, and spices and simmer for 10 minutes.
- Add fruits and bring to a boil, then simmer another 10 minutes.
- Strain mixture, putting fruits into food processor.
- Process fruits until coarsely chopped.
- Mix cornstarch with small amount of water and add to stock to thicken.
- Add processed fruit to stock and heat through.
- Serve with thick sliced cinnamon toast.
- For an elegant presentation, cut cinnamon toast into rings and float on top of soup.
- May be served hot or cold.